1st Course: Starters, Appetisers & Entrees

COLD ENTREES

Oysters Half Dozen Served Natural, Kilpatrick or Latin

Prawn Cocktail Not your typical prawn cocktail! Shelled Australian prawns cooked on our premises and served w/ a tangy seafood sauce

Smoked Salmon Thinly sliced, garnished with caper aioli

Jailhouse Grill Pate Traditional chicken liver and pepper berry, served w/ buttered toast

Marinated Trevalla (Cold) Thin slices pickled in our own vinaigrette on a mesclun salad

HOT ENTREES

Soup
You don’t have to be a convict to get this…Soup of the Day

Caribbean Chicken
Grilled breast fillet spiced and marinated, served w coconut & mandarin dressing

Chicken Natural
Breast fillet charcoal grilled, on a bed of mesclun salad w herbed butter

Thai Beef
Strips of tender beef marinated in a green Thai curry and quickly pan fried

The Gamekeeper
Venison, pork, wallaby & berry sausage, grilled. Course ground w/ Lesley Black sweet chutney

Cajun Tas Salmon
Succulent fillet dusted w Cajun spices, charcoal grilled w herb butter

Tasmanian Salmon
Charcoal grilled and served with a lemon, mustard & cream sauce

2nd Course: Mains (Steaks)

ALL COOKED OVER OUR WOOD FIRED CHARCOAL GRILL

Steak – 200g or 300g Scotch Fillet*
with a choice of Plum, Diane, creamy mushroom, Dark Mushroom & Bacon, Pepper or BBQ

Steak – Eye Fillet 200g
with a choice of Plum, Diane, creamy mushroom, Dark Mushroom & Bacon, Pepper or BBQ

Steak – Porterhouse* 300g
with a choice of Plum, Diane, creamy mushroom, Dark Mushroom & Bacon, Pepper or BBQ

Pepper Steak* 300g
Scotch fillet dusted in kibble pepper (HOT) & pepper sauce

* The Jailhouse Grill exclusively uses Tasmanian Premium® grass fed yearling beef.